Apple Rosemary Chicken Sausages with Sautéed Kale

December 6th, 2010 § 0 comments § permalink

Serves 6-9 (makes about 9 sausages)

INGREDIENTS

For the Sausage

2 pounds boneless & skinless chicken breasts, cubed
2 cloves garlic, chopped
½ medium yellow onion, chopped
3 tablespoons fresh rosemary leaves, chopped
2 tablespoon salt
1 medium apple (tart variety), chopped superfine
Casings of your choice

For the Sauté Mixture

Olive oil
2 cloves garlic, chopped
6-9 apple-rosemary sausages, sliced into thick rounds
1 medium apple, chopped
1 large bunch purple or green kale, chopped
½ cup chicken broth
Salt

PREPARATION

For the Sausage

Mix all the sausage ingredients except for the apple in a large bowl, and refrigerate, about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. Once the mixture is ground, mix the apples, combine well, and place mixture in the freezer.
Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube- this is where you will need to tie the sausage off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready. Turn the machine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times, repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released.
Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (in other words, use it, or lose it).

For the Sauté Mixture

In a large skillet over medium heat, add oil. Sauté garlic, stirring constantly, cook, 1 minute. Add sausages, and cook until almost browned, about 4 to 5 minutes. Add apples, cook, about 1 minute more. Then add kale, cooking an additional 1 to 2 minutes. Add chicken broth, season with salt, and mix everything to combine. Turn the burner to low, and simmer covered, another 1 to 2 minutes. Uncover, and cook, another 1 to 2 minutes. Serve.

Grilled Herbal Pomegranate Lamb Sausage with Figs and Green Salad

December 6th, 2010 § 0 comments § permalink

Serves 6-9 (makes 6-9 sausages)

INGREDIENTS

For the Sausage

2 pounds lamb, cubed into ½-inch cubes
½ pound pork fat or lamb fat
3 cloves garlic, chopped fine
¼ cup red wine
13 cup fresh mint leaves
13 cup feta cheese, crumbled and par frozen
1 tablespoon extra virgin olive oil
1 tablespoon salt
1 tablespoon cracked black pepper
1 teaspoon red pepper flakes
13 cup pomegranate seeds, frozen
Casings of your choice

For the Salad

6-7 cups, mesclun mix or baby greens
9 figs, quartered
½ cup pomegranate seeds
¼ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon sugar
Juice of 1 lemon
¼ cup fresh mint, chopped

PREPARATION

For the Sausage

Mix all ingredients for sausage in a large bowl (except frozen pomegranate seeds) very well, and refrigerate for about 2 hours. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. Mix in pomegranate seeds, and combine well. If you are making or using the meat without the casings, go right to that step. If you are making links, put the mixture back in the mixing bowl, and place in the freezer for a little while. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube- this is where you will need to tie the sausages off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready. Turn the machine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times; repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week.

For the Salad

In a grill pan, over medium-high heat, add lamb sausage, and cook until desired doneness.
Once cooked, remove, and allow to rest.

On a large platter, place salad greens, figs, pomegranate seeds, and cooked sausage. In a small mixing bowl, whisk together oil, vinegar, sugar, and lemon juice. Drizzle over salad platter. Sprinkle with chopped mint leaves, and serve.

Herbed Lamb Kabobs with Garlicy Mint Yogurt

April 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds lamb, cubed
½ pound pork fat, cubed
1 teaspoon ground cumin
1 teaspoon ground corriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons red wine vinegar
3 tablespoons olive oil
Garlicky Mint Yogurt (recipe follows)

DIRECTIONS

Mix the lamb, the fat and the garlic and onion in a large bowl very well, and refrigerate for about 2 hours. Add the spices and herbs before putting through the grinder and mix well. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. After the meat is ground add the red wine vinegar and the oil and mix thoroughly. Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, olive oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shapes patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1½ cups

INGREDIENTS

2 cloves garlic, chopped fine
¼ of a red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper

DIRECTIONS

In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Spicy Italian Sausage

April 23rd, 2011 § 0 comments § permalink

Makes 9 sausages

INGREDIENTS

2 pounds pork butt, cubed into ½-inch cubes
½ pound pork fat, chunk bacon or fatback
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped fine
¼ cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon fennel seeds
1 teaspoon red pepper flakes
Casings, of your choice

DIRECTIONS

Mix all ingredients in a large bowl very well and refrigerate for about 2 hours. Using the finest blade of the meat grinder, grind the mixture following grinder instructions. If you are making or using the meat without the casing go right to that step. If you are making links put the mixture back in the mixing bowl and place in the freezer for a little while. In the meantime soak the casings in warm water and rinse a few times. Get out your sausage stuffer and slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube, this is the part that you will need to tie the sausages off. Remove the meat from the freezer and stuff it into the stuffer, if all the meat does not fit leave what will not fit in a bowl in the refrigerator. Turn the stuffer on and begin the process, air will be the first thing to emerge. As the meat begins to slide out use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil, the links will be tied later in the process. When the sausage is done, turn off the machine and tie up the ends, you can use kitchen twine. To make the links, pinch a section together, then spin the links and turn them opposite from each other several times, repeat this moving down the entire main link. Make sure both ends are tied off. Hang the links up so you can review for air bubbles, using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin and the link should move flat and the air bubble should be resolved. Hang the links for about an hour and then refrigerate them covered in the refrigerator overnight, use them or freeze them in about a week.

Spicy Italian Sausage and Olive Linguini

April 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil
4 cloves garlic, chopped fine
1 tablespoon fennel seeds
1 teaspoon red chili flakes
3-4 links of spicy Italian sausage (taken out of casings) (recipe follows)
1½ cups parsley, chopped fine
1 cup black olives, sliced
1 (12 ounce) can plain tomato sauce
1¼ cup heavy whipping cream
1 pound linguini noodles, cooked

DIRECTIONS

In a large sauté pan, over medium heat, add oil. Cook garlic, 1 to 2 minutes or until fragrant. Add the fennel seeds and red chili flakes and cook a minute or two. Add the sausage and cook until browned. Add the parsley and olives and cook another minute or two. Increase the heat to medium high and add the tomato sauce and cook until all excess liquid is dissolved. Turn off the turn burner and add heavy cream and combine well. Toss together with cooked linguini and serve.

Spicy Italian Sausage Baked with Tomatoes & Potatoes

December 6th, 2010 § 0 comments § permalink

Serves 6 (makes 6-9 sausages)

INGREDIENTS

For the Sausage

2 pounds pork butt, cubed into ½-inch cubes
½ pound pork fat, slab bacon, or fatback
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped fine
¼ cup fresh parsley, chopped fine
¼ cup fresh basil, chopped fine
¼ cup fresh marjoram, chopped fine
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon fennel seeds
1 teaspoon red pepper flakes
Casings of your choice

For the Baked Sausage Dish

6-9 spicy Italian sausage
2 medium sized green peppers, seeds and pit removed, cut into long strips
2 medium russet potatoes, cut into wedges
1 can (28-ounces) crushed tomatoes
½ cup fresh parsley, chopped
1 tablespoon salt

PREPARATION

For the Sausages

Mix all ingredients in a large bowl very well, and refrigerate for about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. If you are making links, put the mixture back in the mixing bowl, and place in the freezer for a little while. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the ened of the tube- this is where you will need to tie the sausages off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until your are ready. Turn the mahcine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times; repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (or lose it).

For Baked Sausage Dish

Preheat oven to 350°F.

In a large bowl, mix together all ingredients. Place in an oven proff baking dish with a lid, and bake for about 1 hour or until potatoes are soft.

Sundried Tomato & Herb Chicken Sausage Pizzas

April 23rd, 2011 § 0 comments § permalink

Makes 3 10-inch pizzas

INGREDIENTS

2 pounds boneless & skinless chicken breasts, cubed
½ pound pork fat, cubed (optional)
2 cloves garlic, chopped
½ medium yellow onion, chopped
3 tablespoons fresh basil leaves, chopped
1 tablespoon fresh oregano, chopped
½ cup sundried tomatoes, chopped fine
2 tablespoons salt
Casings, of your choice
Canola or olive oil
Pizza Dough (recipe follows)
Fresh Tomato or Pizza Sauce (recipe follows)
Cheese, of choice
Fresh baby spinach or arugula

DIRECTIONS

Mix all the sausage ingredients in a large bowl, and refrigerate, about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. Once the mixture is ground, place in the freezer. Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube – this is where you will need to tie the sausage off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready for more. Turn the machine on, and begin the process – air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil – the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends – you can kitchen twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times, repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released. Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (in other words, use it, or lose it).

Preheat oven to 450°F. Place the sausages on a baking sheet and bake in the oven for about 4-5 minutes turning once or until browned. Remove from oven and slice into 1 inch slices for pizza topping.

Place already rolled out pizza dough on a baking sheet and top with pizza sauce, cheese of choice, spinach or arugula and sliced sausage. Place in oven and bake until golden brown, 20-25 minutes.

Pizza Dough

Makes 3 (10 inch) pizzas

INGREDIENTS

1 cup warm water
1 packet active dry yeast
1 teaspoon sugar or honey
2½ cups all purpose flour
1 teaspoon salt
Dried herbs (optional)
Extra virgin olive oil

DIRECTIONS

In a large bowl gently mix the warm water, yeast and honey until frothy and creamy, about 1-2 minutes. Let stand for 1 minute for activation of the yeast. In a separate large mixing bowl combine the flour and salt and any optional dried herbs: oregano, basil, etc. Mix well. Slowly combine the yeast mixture to the flour mixture mixing well until a soft dough forms. Turn the dough out on a lightly floured surface and knead until very smooth and elastic adding more flour if needed. Knead for about 8-10 minutes. In a lightly oiled bowl, preferably ceramic or stainless steel, place dough covered with greased plastic wrap. Place bowl in a warm, draft free location for about 1-2 hours or until the dough doubles in size. Flatten the dough to desired size shape and thickness – thin, thick, or regular.

Fresh Tomato or Pizza Sauce

Makes approximately 2 cups

INGREDIENTS

6 medium tomatoes, chopped
8-10 cloves garlic, chopped
½ medium yellow onion, chopped
½ cup red wine
1 teaspoon red chili flakes
1 teaspoon dried oregano
2 tablespoons salt
1 tablespoon black pepper
1½ cup fresh oregano, chopped (reserve ½ cup)
1 cup fresh basil, chopped

DIRECTIONS

In a large sauce pan, over medium heat, add tomatoes, garlic, onions, red wine, red chili flakes, dried oregano, salt, pepper and fresh herbs and bring to a boil. Place on low simmer for about 45 minutes, stirring regularly until all tomatoes are broken down. With a hand held food processor blend all ingredients in the pot until smooth and all ingredients are well blended. Skins are included in the sauce as they give a very rustic look and texture. Cook blended sauce on low for another 20 minutes, until thick and reduced. Season with more salt (if needed) and finish with remaining fresh oregano.

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